As I’ve said before, it’s just not right to tell a carnivore that the vegetarian dish they’re about to eat is meat. In fact, before we made these burgers, we questioned the accuracy of calling something made of smooshed beans a burger. These aren’t merely slabs of smooshed beans, however, they’re burgers—delicious, hearty, yummy (even a little bit meaty) burgers. We liked ‘em so much that we made them two nights in a row.
(Adapted from Cooking Light)
2 15oz cans black beans, rinsed and drained
¾ cup shredded Monterey Jack cheese (or 3 oz)
1 tsp dried oregano
2 large egg whites
1 pineapple, chopped
Guacamole (here’s our recipe)
Optional Bun (We used everything Spelt bagels. Pete liked it better with the “bun,” I liked it better without.)
1. Preheat oven to 350º and coat a baking sheet with cooking spray.
2. Add black beans to a medium bowl and squoosh them with a fork. Stir in the cheese, oregano and egg whites.
3. Shape the bean mixture into patties.
4. Bake for 30 minutes, flipping (carefully!) halfway through
5. Top each burger with guacamole and pineapple chunks.